Keto Jalapeño Popper Cauliflower Risotto

Indulge in the creamy and spicy flavors of our Keto Jalapeño Popper Cauliflower Risotto. This dish combines the comfort of classic risotto with the bold taste of jalapeño poppers, all while keeping it low-carb and keto-friendly.

Course Dinner

Cuisine Italian-American Fusion

Keyword Cauliflower Risotto, Jalapeño Popper, Keto Dinner, Keto Risotto, Low Carb Risotto

Prep Time 15

Cook Time 25

Total Time 40

Servings servings

Calories 320kcal

Equipment

Large skillet
Chef’s knife
Cutting board
Measuring cups and spoons
Wooden spoon
Food processor or box grater

Ingredients

1 large head cauliflower about 2 pounds / 900g, riced
2 tbsp unsalted butter 30g
1 medium onion finely chopped, about 1/2 cup / 120g
3 cloves garlic minced, about 1 tablespoon / 15g
2 medium jalapeños diced, remove seeds for less heat, about 1/4 cup / 60g
1 cup cream cheese 8 ounces / 226g
½ cup grated cheddar cheese 2 ounces / 56g
½ cup chicken broth 120ml
¼ cup grated Parmesan cheese 1 ounce / 28g
6 strips bacon cooked and crumbled, about 6 ounces / 170g
Salt and pepper to taste
Fresh cilantro chopped for garnish (optional)

Instructions

Prepare the Cauliflower Rice: Begin by washing the cauliflower head and patting it dry. Using a chef's knife, cut the cauliflower into florets, discarding the tough core. Pulse the florets in a food processor until they resemble rice grains. Alternatively, you can use a box grater to achieve the same result. Set aside.
Cook the Bacon: In a large skillet, cook the bacon strips over medium heat until crisp. Remove the bacon from the skillet, crumble it, and set aside, leaving the bacon grease in the skillet for added flavor.
Sauté the Aromatics: Add the butter to the skillet with the bacon grease. Once the butter has melted, add the chopped onion and minced garlic. Sauté until the onion becomes translucent and the garlic is fragrant, about 3-4 minutes.
Add Jalapeños: Stir in the diced jalapeños and cook for another 2 minutes, until they start to soften.
Cook the Cauliflower Rice: Add the riced cauliflower to the skillet. Stir well to combine with the aromatics and cook for 5-7 minutes, until the cauliflower is tender but still al dente.
Add Cream Cheese and Broth: Reduce the heat to low. Add the cream cheese and chicken broth to the skillet. Stir continuously until the cream cheese is fully melted and the mixture has a creamy consistency.
Add Cheeses: Sprinkle in the grated cheddar and Parmesan cheeses, stirring until the cheeses have melted and the risotto has a rich, creamy texture.
Final Touches: Season with salt and pepper to taste. Stir in the crumbled bacon, reserving some for garnish if desired.
Serve: Divide the cauliflower risotto between plates. Garnish with the reserved bacon crumbles and fresh chopped cilantro. Serve immediately.

Notes

For a milder taste, remove the seeds and membranes from the jalapeños before dicing. The amount of cheese can be adjusted to your preference for a cheesier or lighter dish. If you're looking for an extra protein boost, consider adding shredded chicken to the risotto during the final steps of cooking.

Nutrition